Easy Salsa Recipe

Wow, I can't believe I have neglected my blog so bad in the past month. It has been crazy around here. We went on vacation for over a week to Dale Hollow. We had an amazing time. When we got home, my mom was sick so I've been helping her out with her garden and doing a lot of stuff for her. She had surgery and is now feeling better so I will be glad to get back on track.

The gardens have been producing more than I care to can. Or freeze. Or eat. Who knew in the spring that we would have all of this to do. I know I will be happy this winter when we can eat all of the great stuff we have put back but man, it has been a lot of work.

I promised a few friends that I would put my recipes for how I have canned everything. So, here is the first. It is a really easy Salsa made with fresh tomatoes. We have so many right now it is crazy. I made this yesterday, along with canned green tomatoes. I also froze green beans (cuz I'm tired of canning them) and okra. I doubled the recipe. I also never think that I have enough tomatoes so I add lots of extra. I can't remember where I got the recipe but I changed it and added stuff to it anyway, so it's totally different. I think I combined two different recipes in the beginning and then added what we like to it.

Easy Tomato Salsa

10 Roma Tomatoes
1 large yellow onion, chopped fine
3 garlic toes (that's what my mommy calls them, this is not the whole head)
2 banana peppers, chopped fine
3 tbs fresh cilantro
1/2 cup sugar
1 cup fresh corn
3 or 4 tbs salt
pepper to taste
olive oil
sea salt

First, I roasted 1/2 of the tomatoes, onion and banana peppers in the oven. I tossed them in olive oil and salted them with sea salt. I left them in until they started to caramelize. It took me about 20 minutes. While this was roasting, I cut up the rest of the tomatoes. Now, I didn't peel them because I wanted to save time. Not a good idea. We spent an hour picking out the skin before we could put them in the jars. Take my advice. Put the tomatoes in boiling water for about 45 seconds and peel them first. Your mother will thank you if she's helping.

In a large roaster, put the remaining tomatoes chopped coarsely, corn banana peppers, onion, garlic and cilantro. Now, if you've never cooked with cilantro before, let me tell you something. It stinks. I think it smelled like dirty feet. My mom assured me it smelled fine. Start cooking this on low.

Take the roasted veggies and put them in the food processor. Add the sugar, salt and pepper at this time. This helps make the salsa thicker without having to cook forever. Also, they smell amazing. I really wanted to just eat them.

Add the roasted pureed veggies to the roaster. Now, you just wait. And stir. It took about an hour for the salsa to be the consistency that I like. Not too runny. Just thick enough to stay on the chip.

After it has cooked to the consistency that you like, you will need to can it according to the Ball suggestions. I honestly, never use a water bath for anything with tomatoes in it. My mom never has. My grandma never did it. I have never gotten sick from anything we ate. Everything has always sealed and been fine. I have kept tomatoes for 2 years and eaten them without any problem. But, don't take my word for it. Go ahead and do a water bath if you are more comfortable. I just don't take the time.


One of the jars didn't seal so we ate it the next evening. It was delicious. Even my Dad, who said he didn't like salsa, thought it was good. It would be extra yummy mixed with Velveeta and heated up.

Hope you enjoy this and all of the other recipes I will be adding.

God Bless.